Coconut and blackberry cheesecake

Serves: 20

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Total Time: 90

Prep Time: 15

Cook Time: 75

• 15 gram(s) (½oz) unsalted butter, melted, plus extra to grease
• 75 gram(s) bran flakes, crushed
• 125 gram(s) caster sugar
• 1 kilogram(s) (2lb 2oz) ricotta
• 200 gram(s) Greek style coconut yogurt (we used Rachel's Organic)
• 1 tablespoon(s) cornflour, sifted
• 3 large eggs, beaten
• 400 gram(s) blackberries
• Icing sugar to dust

Method

1. Grease and line the sides of a 20.5cm (8in) springform cake tin with baking parchment. In a bowl, mix together the melted butter, bran flakes and 15g (½oz) of the caster sugar. Empty into the prepared tin and spread evenly. Set aside.
2. Preheat oven to 150°C (130°C fan) mark 2. Put remaining caster sugar, the ricotta, yogurt, cornflour and eggs into a large bowl. Whisk together until smooth and combined. Carefully fold in 175g (6oz) of the blackberries, then empty mixture into the tin and level the surface. Bake for 1¼hr or until just set. Cool in the tin, cover and chill for at least 2hr or overnight. Don't worry about any cracks - they'll be covered later.
3. Remove cake from tin and put on a serving plate. Peel off paper and top with the remaining berries. Dust with icing sugar, slice and serve.

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